What are you canning now?

[Dragonfly Ranch]

Quote:
Here is a recipe for pepper jelly that you might like. It's a favorite amoung our family and friends.

I get my dried Apricots from Costco and they are not that expensive. This has become a signature jelly for me and I have sold tons of it at $5.00 for 8 oz jar. It has a wonderful balance of sweet and hot. Serve as an appetizer on a Wheat Thin cracker with cream cheese and small dollop of jelly on top and there will be NONE left.

Apricot Pepper Jelly

1 cup red bell pepper strips
2 cups cider vinegar
1/3 cup jalapeno peppers, rinsed; stems & seeds removed*
1 1/4 cups (6 oz bag) dried apricot halves, finely slivered
6 cups sugar
1 pouch (3 oz) liquid pectin
5 drops red food color (optional - I don't use)
*If fresh are notavailable, 1/2 cup drained canned (or bottled) whole jalapeno peppers, rinsed, stem & seeds removed.

Directions

Combine pepper strips, vinegar & jalapeno peppers in an electric blender. Process stop-and-go fashion until somewhat ground, but small chunks remain. Combine with apricot strips & sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes, then mix in pectin & food color (if using). Pour into sterilized jars & fasten lids. Process in boiling water bath for 15 minutes. Cool.

Happy canning

Sandee

 

[Patchesnposies]

Quote:
My green chili pork recipe can vary quite a bit depending on what I have on hand and who is going to be at supper. However, I recently canned some basic green chili pork and will gladly share the recipe with you.

I did not thicken it before canning, figuring I would do that when I am ready to serve. Someone mentioned in another post that you should not add flour (or dairy) to canned food, such as soups or stews.

You can buy fresh chili's and roast (char) and peel them yourself or you can buy canned or frozen green chili's.

This is what I canned:

10 lbs Pork (I happened to have a lot of boneless pork chops. You can also use pork butt or shoulder) cut into bite sized chunks
3 Onions finely chopped
6-8 Garlic cloves (pressed)
4 tbsp Cumin powder
4 tbsp Coriander powder
2-3lb bags of frozen roasted and chopped green chili (I use mild)
32 oz can of Tomatillos or 6-8 cups of peeled and blanched fresh tomatillo's, pulsed in the blender (These are optional) Here in New Mexico you can buy wonderful tomatillo salsa's and I have often just put a whole bottle into my pot.
8-10 cups of Chicken Broth
If you like your Chili Verde hot you can add finely chopped hot chili's (Jalapeno, habanero, serrano)

Season the meat with the cumin, coriander, salt and pepper. Brown the meat in lard. Add the onion and cook together until the onion is
translucent. Add the green chili's, tomatillo's, garlic and finely chopped hot peppers, if desired. Cook a few minutes until heated through and they have all melded together. Add the broth and let simmer until the meat is tender. (An hour and a half or so?)

Have your sterilized and hot qt jars and lids ready. Fill, leaving an inch of head room. Process in a pressure canner for 45 minutes.

When you are ready to serve this, open a jar or two, thicken with masa or flour, throw in some cilantro leaves and serve with rice and beans.

This is my first year using a pressure canner and so I started with a small batch. I had wanted to fill half gallon jars, but I didn't realize my canner was too short for them....(guess what I want for Christmas! LOL) This made 10 quarts.

It would have made 12, but my DH and DS kept "needing" to taste test.
Deb

Thank you thank you thank you !!! My husband owes you bigtime

Breezy-I forgot to tell you that you need to process the green chili pork at 10 lbs of pressure!

Hope it turns out well,

Deb

 

[Dragonfly Ranch]

Quote:
That's were I get it. May be they were just out since they never really seems to have as much as the powdered variety. A couple of my grocery stores have canning stuff but a lot more expensive.

Sandee

 

[tdkmom]

For the zucchini bread questions:
The recipe makes about 8 pint jars and it's grated. Or at least mine is. I leave the skin on and grate it all. You get all of the vitamins and with a daughter who hates veggies I sneak it in any way I can.

 

[Dragonfly Ranch]

Quote:
Made 8 pints and can't wait to taste. Did yours raise all the way to the top? I'm going to try some with blueberries added instead of nuts.

Sandee

 

[~*B*~]

today-
13 qts salsa, 10 qts & 1 pint whole tomatoes and 5 pints banana peppers.

man am i tired. i stayed in my kitchen literally all day standing at the counter and stove.
my feet are throbbing. but i will be right back at it again tomorrow.

 

[Dragonfly Ranch]

WOW! the zucchini bread was wonderful. It was so moist and wonderful tasting. This is definitely going in the Christmas goodie baskets for everyone. Told my mom about and she was amazed that you could do this process. But told her it was the best thing going. Thanks for sharing the recipe and idea.

Sandee

 

[chicken stalker]

Quote:
Made 8 pints and can't wait to taste. Did yours raise all the way to the top? I'm going to try some with blueberries added instead of nuts.

Sandee

Does it seal? How long is it's shelf life?

 

[ScoobyRoo]

I did 9 pints of chili beans and they all sealed, whew.
I seem to have a bit of problems with seals this year. More this summer than all the years I've been canning. Could the quality be going down hill on the lids? I know I'm not

 

[Catalina]

Henry'schickens :

I did 9 pints of chili beans and they all sealed, whew.
I seem to have a bit of problems with seals this year. More this summer than all the years I've been canning. Could the quality be going down hill on the lids? I know I'm not

Yeah I'm having trouble too. My mom says it's from using Kerr lids, she claims the Ball lids are better.​